Restaurant Amuse chef-owner Hadleigh Troy shares his recipe for dining on a budget.

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RECIPE: Linguini with Broccoli & Pancetta

Serves 4

380g dried linguini
60g butter
50ml olive oil
150g pancetta
2 shallots
2 cloves garlic
1 long chilli
12 anchovy fillets
2 heads of broccoli, florets and stalks chopped
6 tbsp of pasta cooking water
6 tbsp white wine
16 leaves of basil, chopped
1/2 bunch parsley, picked and chopped
Juice of 1 lemon

10g parmesan, grated

Bring water to the boil and cook the linguini for 7 minutes then take off the heat and leave immersed in the water while you make the sauce.

In a large frying pan add butter, olive oil and pancetta. Cook until pancetta softens then add shallots, garlic and chilli. Once softened add anchovies and broccoli and cook for 3 minutes. Add wine and pasta water and reduce by two-thirds. Add the pasta and stir through, finishing with herbs and lemon juice. Serve with some freshly grated parmesan over the top.

TIP: To make this cheaper make your own pasta and cure your own pork belly for pancetta.